Summer at The Cottage

 

 

 

”Home is where you lose the world and find yourself”

~Marcia

 

 

 

Hello…it’s wonderful to see you here today.

 

 

 

 

For the last couple of months I have made a conscious attempt to unplug from social media (summer break) as in checking my phone and being online constantly... mindless Internet surfing etc…do you ever feel that way?

 

 

It’s been a freeing experience. Definetely more time to enjoy the great outdoors…

 

 

 

 

 photographing…painting…writing…summer reading…I’m currently enjoying Anne of Green Gables (remember Anne?) the loveable…impetuous…day dreaming orphan

 

 

 

 

 

 

I’ve even been doing some flower watching

 

 

 

 

Recently these beauties are of particular interest to me…as they peep through the fence

 

 

soon they will take over

 

 

There is no doubt bird watching has become my new go to social media. I’m constantly checking on them. Unless you are new to my blog In case you are new here you know that I recently shared about  birds nesting in our backyard birdhouse which I had thought was just a decoration Those eggs hatched and the birds flew away.

 

 

 

 

Surprisingly just recently another family discovered the old nest (that I hadn’t removed because it was so cute) and moved in.

 

 

I can just tell this is going to be a wonderful summer.💕

 

That being said here is a fabulous healthy recipe for summer. It makes a great side dish or perhaps even the main meal.

 

 

 

 

COLESLAW RECIPE

INGREDIENTS

1 green cabbage, medium sized and thinly sliced into strips

1 large carrot, peeled and cut into julienned strips

1/4 cup red onion, halved then thinly sliced

DRESSING INGREDIENTS

1 cup of mayonnaise (I used vegenaise)

1 tbsp + 1 tsp sugar

1 tbsp + 1 tsp cider vinegar

1/2 tsp whole grain Dijon mustard (this is the kind with seeds in it…you can substitute regular Dijon if you choose, but you may want to use a little less.)

1/4 tsp black pepper

 

 

Joe thought it would be great to add a touch of the Oregon coast and so we also added about a half cup of cranberries. Joe is always right😉

INSTRUCTIONS

In a large mixing bowl Combine all the ingredients for the dressing. Use a whisk to ensure everything is well combined. Combine & toss the dressing with the cabbage, carrots and red onion until everything is evenly coated. Cover the bowl with plastic wrap and set in the refrigerator to chill for at least 30 minutes before serving.

 

 

 

This is little birdie is part of the new family that moved in. There is some work being done in the neighborhood so it gets a little noisy…sorry about that😉

 

 

 

 

 

 

Marcia
Posted in Coastal Living | 3 Comments

Summer and Mid Year Dreams

 

“For every minute you are angry you lose 60 seconds of happiness.” – Ralph Waldo Emerson

 

Hi!, how are you?

Somewhere in-between now and our last chat…

 

 

we have traveled into the halfway mark of 2018.

 

 

 

Another celebration of July 4th has come and gone.

 

 

A wonderful evening celebrating with neighbors and friends.

 

 

I’m so lucky!

 

 

Being aware of how quickly the year is passing…

 

 

 

 

I’ve been taking everything in…

 

 

 

 

precious moments of the months that have past…

 

 

Somehow I decided it was time for editing my closets.

(organize, clean things out)…like an inner time clock

 

 

 

 

 

 

 

 

 

 

a desire to change things around a bit.

 

 

 

 

 

 

 

 

Change helps me refocus…live more intentionally.

Maybe halfway through the year is the right time for a change. Maybe it isn’t. I’ll just keep checking in…editing closets…staying in tune with how I want to live and making adjustments along the way. It’s an exciting journey.

👩‍🍳👨‍🍳👩‍🍳👨‍🍳👩‍🍳👨‍🍳👩‍🍳👨‍🍳👩‍🍳👨‍🍳👩‍🍳👨‍🍳👩‍🍳👨‍🍳👩‍🍳👨‍🍳👩‍🍳👨‍🍳👩‍🍳👨‍🍳👩‍🍳👨‍🍳👩‍🍳👨‍🍳👩‍🍳👨‍🍳👩‍🍳👨‍🍳👩‍🍳👨‍🍳

 

Although this will be our third summer living on the Oregon coast…I’ve actually celebrated four July 4th’s here!

 

 

 

 

This year Joe and I barbecued and prepared baked beans, corn, and potato salad for side dishes.

 

 

Our friends brought the salad, watermelon and dessert.

 

 

After dinner we house hopped over to another friend’s home to watch the fireworks. (and dessert)

🌻🌻🌻🌻🌻🌻🌻🌻🌻🌻🌻🌻🌻🌻🌻🌻🌻🌻🌻🌻🌻🌻🌻🌻🌻🌻🌻🌻🌻🌻

MARCIA’S POTATO SALAD

 

 

INGREDIENTS

1/2 cup finely chopped celery

2 lb bag red potatoes, cut into 1-inch chunks

2- 5 hard boiled eggs peeled and chopped

1 1/2  cups mayonnaise

1/4 tsp pepper

1 tsp salt

 

 

DIRECTIONS

Place potatoes in large pot. Add water to cover. Bring to boil, cook 10 minutes or until or until fork-tender. Drain and cool slightly. Mix mayonnaise, salt in pepper in large bowl until well blended. Add potatoes; toss to coat well. Add celery and eggs; toss gently. Cover and refrigerate at least 2 hours or until ready to serve.

 

 

 

 

 

 

 

 

 

 

Marcia
Posted in Coastal Living | 5 Comments

To The Farmers Market We Go!

The day you decide to do it is your lucky day.”-Japanese proverb

Hello!

What are you doing this weekend?

 

 

Warmer weather, sunny days, fresh fruit and vegetables…

 

 

the summer is here and so is the farmers market.

 

 

I enjoy perusing a couple of farmers markets here on the coast. One is located in Coos Bay which is about a 30 minute drive.

 

 

 

 

The other is held in my beautiful coastal town of Bandon.

 

 

Whether it’s a favorite vendor…

 

 

or a culinary adventure…

 

 

there’s always something to experience at a neighborhood farmers market.

 

 

 

 

 

 

 

 

From locally grown produce…

 

 

 

 

arts and crafts…

 

 

 

 

Perhaps a sweet thing  or two…

 

 

for you.💕

 

👩‍🌾👩‍🌾👩‍🌾👩‍🌾👩‍🌾👩‍🌾👩‍🌾👩‍🌾👩‍🌾👩‍🌾👩‍🌾👩‍🌾👩‍🌾👩‍🌾👩‍🌾👩‍🌾👩‍🌾👩‍🌾👩‍🌾👩‍🌾👩‍🌾👩‍🌾👩‍🌾👩‍🌾👩‍🌾👩‍🌾👩‍🌾👩‍🌾👩‍🌾

 

 

 

and here’s a perfect little recipe after a day at the farmers market…

 

 

 ZUCCHINI PIZZA CASSEROLE

Ingredients

4 cups shredded unpeeled zucchini

1/2  teaspoon salt

2 large eggs

1/2 cup grated Parmesan cheese

2 cups shredded part-skim mozzarella cheese, divided

1 cup shredded cheddar cheese, divided

1 pound ground beef (I substituted with veggie crumbles)

1/2 cup chopped onion

1 can (15 ounces) Italian tomato sauce

1 medium green or sweet red pepper, chopped

 

oopsie…I forgot to put my apron on!

 

I’ll let Joe take over for a sec…

 

apron on..

 

my guy is the best helper…

Directions:

  1.  Preheat oven to 400. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture.
  2.  Combine zucchini with eggs, Parmesan and half of mozzarella and cheddar cheeses. Press into a greased 13×9 inch or 3-qt. baking dish. Bake 20 minutes.
  3. Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until cooked. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add red pepper. Bake until heated through, about 20 minutes longer. Enjoy!

 

veggie crumbles…

 

Smells like spaghetti…

 

I feel like an artist…

 

all done…

 

now for the cheese…

 

Cheddar…

 

Mozzarella…

 

Parmesan…

 

the end of a perfect day…

Actually here is a perfect day on the Oregon coast…enjoy!

 

 

 

Marcia
Posted in Coastal Living | Tagged , | 3 Comments

Happy Summer!

 

 

“But what is happiness except the simple harmony between a man and the life he leads?”~Albert Camus

 

 

Happy Summer!

 

 

 

 

This past week Joe cleaned off the grill.

 

 

The summer is here!!!!

 

 

and I’m ready to have those backyard gatherings.

 

 

 

 

 

 

 

 

 

 

I love this time of year on the Oregon coast.

 

 

I painted these chairs white and purchased these blue striped pillows for summer

 

 

The weather is in the 60’s…

 

 

the mornings have a magical coastal mist

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The sun comes out…

 

 

when it’s good and ready…

 

 

Reminding me that this is the season for easy living…

 

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I’ve recently discovered a delicious alternative for beef burgers with a plant based Beyond Meat burger. Surprisingly they grill fairly well. They aren’t for everyone…however they are definitely worth a try.

 

 

And of course they are super easy to pan fry. Preparation is similar to making a hamburger. I like to cook mine so it’s well done.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Marcia
Posted in Coastal Living | 3 Comments

Seven Years Later…

 

 

  “Follow your bliss” -Joseph Campbell 

 

 

Earlier in the week as Joe and I were preparing a meal together the conversation went to discussing what I could write about on this week’s blog post. Joe suggested that I might write a little about my 7 years of retirement.

hmmm…

 

 

Well…okay…

 

 

 There are many things I have learned in these past seven years lots of changes

 

 

One of my favorite authors Joseph Campbell came to mind.

 

 

I remember reading his definition of ego many years ago: “what you think you want, but you will to believe, what you think you can afford, what you decide to love, what you regard yourself as bound  to.”

 

 

I am thinking seven years of retirement later and into my retirement…

 

 

I’m discovering what has happened…is I’ve been transforming into another woman. crazy 

 

 

Seven years… just a beginning of a persistent, passionate search within for wholeness that  has been deeply hidden by so many things…now hopefully exposing itself even more in the years ahead.

 

 

TEX-MEX JACKFRUIT TACOS

INGREDIENTS

1 package Tex-mex Jackfruit

1 tablespoon oil

1 package corn tortillas

1 avocado, sliced

1/4 red onion, thinly sliced

1/4 cup cilantro, chopped

lime wedges

 

 

  1.  Warm the taco shells according to the package directions. When warmed add a scoop of the Jackfruit, and top with an avocado slice, a couple of red onion slices some cilantro and a squeeze of lime juice. Or you can top with whatever your favorite taco toppings are. Enjoy!
Marcia
Posted in Coastal Living | 2 Comments